Recipes : Overnight Cinnamon Rolls : Food Network

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Overnight Cinnamon Rolls
Recipe courtesy Alton Brown, 2006

Ingredients
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Instructions
For the dough: in the bowl of a stand mixer with the
whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.

Add approximately 2 cups of the flour along with the yeast and salt; whisk until
moistened and combined. Remove the whisk attachment and replace with a dough hook.
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary; the dough should
feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the
dough clears the sides of the bowl. Turn the dough out onto a lightly floured work
surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the
dough to the bowl, lightly oil the top of the dough, cover and let double in
volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well
incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured

work surface. Gently shape the dough into a rectangle with the long side nearest
you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of
melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling
mixture over the dough, leaving a 3/4-inch border along the top edge; gently press
the filling into the dough. Beginning with the long edge nearest you, roll the
dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder
seam side down. Very gently squeeze the cylinder to create even thickness. Using a
serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.
Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap
and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off.
Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls.
Close the oven door and let the rolls rise until they look slightly puffy;

approximately 30 minutes. Remove the rolls and the shallow pan of water from the
oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden
brown, or until the internal temperature reaches 190 degrees F on an instant-read
thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese
in the bowl of a stand mixer until creamy. Add the milk and whisk until combined.
Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and
serve immediately.